Description

Plush, bakery-style brioche rolls brushed with fragrant sage honey butter and a sprinkle of flaky salt. A cozy, impressive yet easy homemade bread for gatherings, holidays, or weeknight comfort food.

Ingredients

3/4 cup (180 ml) warm whole milk, 105–110°F (40–43°C)

2 1/4 tsp (7 g) active dry yeast

1/4 cup (60 g) honey

2 large eggs, room temperature

3 1/2 cups (420 g) all-purpose flour, spooned and leveled

1 tsp fine sea salt

6 tbsp (85 g) unsalted butter, softened

6 tbsp (85 g) unsalted butter (for sage honey butter)

2 tbsp finely chopped fresh sage (or 1 tsp dried)

2 tbsp honey (for sage honey butter)

1/4 tsp fine sea salt (for sage honey butter)

1 egg + 1 tbsp milk (egg wash)

Flaky sea salt, for finishing

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Instructions

1. Bloom: Whisk warm milk with 1 tbsp honey; sprinkle yeast and let foam 5–10 minutes.

2. Mix: Add eggs, remaining honey, and fine sea salt. Add flour; mix until rough dough forms.

3. Knead: Add softened butter 1 tbsp at a time; knead 8–10 minutes to windowpane.

4. First rise: Place in greased bowl; cover and rise until doubled, 60–90 minutes.

5. Sage honey butter: Melt butter; sizzle sage 1–2 minutes. Off heat, stir in honey and salt; cool.

6. Shape: Divide dough into 12 pieces (70–75 g); shape tight balls; arrange in greased 9×13-inch pan. Brush lightly with sage honey butter.

7. Second rise: Cover; rise 35–45 minutes until puffy. Preheat oven to 375°F (190°C).

8. Egg wash: Brush tops with egg wash.

9. Bake: 18–22 minutes until deep golden and ~200°F (93°C) inside.

10. Finish: Brush hot rolls with remaining sage honey butter; sprinkle flaky sea salt; cool 10 minutes and serve warm.

Notes

Measure flour by weight for best texture. Keep milk at 105–110°F to activate yeast. Make-ahead: shape, refrigerate overnight, then bake next day after a 45–60 minute warm-up.